1 (4 ounce) package cream cheese, softened
1 pound skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
3/4 cup olive oil
1 1/2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together cream cheese and chicken.
In a small bowl, set aside cheese. Stir in oil and sprinkle chicken evenly over the cream cheese mixture, transfer to a large bowl and refrigerate.
While cream cheese mixture is preparing, heat brown sauce in a medium skillet over medium heat. Add chicken and stir-fry till golden brown. Drain on medium saucepan and sprinkle with Monterey Jack cheese. Heat oil in large skillet.
Cook 4 to 5 minutes in the center of each breast, or until bubbly and no longer pink. Remove and add cheese.
While the chicken and pork are cooking, drain chicken breasts of liquid from their juices. Add the milk and let the chicken cook for about 5 minutes, stirring occasionally. Drain and return to the pot with the chicken and pork.
Arrange bell pepper slices in the bottom of a large plate or platter. Place in the saucepan with cheese mixture and simmer over low heat 30 minutes, stirring occasionally. Drain liquid and serve on top of the plate or platter.
Butter the basting rack or platter and place peppers on the rack or platter. Slice bell pepper in half. Cool in the refrigerator and drain on paper towels. Chop with hands and serve on a platter.
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